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Recipe: Spicy Pork Chop with Hopslam Peach Chutney

Spicy Pork Chop with Hopslam Peach Chutney

Hopslam with its six hop varietals, generous malt bill and solid amount of honey adds a punch to this sweet and savory pork chop dish. 


Peach Chutney

  • 4 peaches (peeled and chopped)
  • 2 Tbsp. pecans
  • .5 tsp. red pepper flakes
  • .25 cups white sugar
  • 2 oz. Hopslam
  • .25 cups of water
  • 1 lemon, juiced

Pork Rub

  • 4, 6-8 oz pork chops
  • 2 Tbsp. brown sugar
  • 1 Tbsp. salt
  • 1 tsp. cayenne
  • 1 tsp. garlic powder
  • 1 tsp. black pepper
  • 1 tsp. paprika

In the Kitchen

Peach Chutney

  • Toast pecans lightly in the oven at 300 degrees Fahrenheit for about 5 minutes, or until fragrant. Let pecans cool and then chop them. 
  • In sauce pot, add peaches, water, sugar and lemon and cook medium/low for 10-15 minutes.
  • Add Hopslam, red pepper flakes and chopped pecans; continue to cook for an additional 5 minutes or until the liquid had reduced and become set. As you stir, be sure to smash the peaches down to create a fairly smooth mixture.  
  • Set aside to cool, this can be served warm or cool with the pork.

Pork Rub

  • In a bowl, mix all ingredients, minus the pork chops, together.
  • Generously rub the mixture on the pork chops and ensure all areas are covered. 
  • Let the pork chops rest for at least 30 minutes before cooking to allow the flavors to marinade the meat. 
  • You can cook the chops as you wish: Grilled, roasted, pan seared. 

Top the pork chops with the peach chutney and enjoy with a Hopslam

Make it? Love it? Show us. Tag your photos with #bellsbeer. We're @bellsbrewery on Twitter and Instagram. 


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